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	<title>The SauceTalk Newsletter &#187; Meat And Fish</title>
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	<description>Sauce...the art and the essence of fine cooking.</description>
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		<title>White Wine Sauce Ready-to-Use</title>
		<link>http://thesaucetalknewsletter.com/2009/11/white-wine-sauce-ready-to-use/</link>
		<comments>http://thesaucetalknewsletter.com/2009/11/white-wine-sauce-ready-to-use/#comments</comments>
		<pubDate>Sat, 07 Nov 2009 15:52:29 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Citrus Flavor]]></category>
		<category><![CDATA[Citrus Juice]]></category>
		<category><![CDATA[Cut Of Meat]]></category>
		<category><![CDATA[Delicate Fish]]></category>
		<category><![CDATA[Delicate Meat]]></category>
		<category><![CDATA[Dijon Mustard Sauce]]></category>
		<category><![CDATA[Dried Herbs]]></category>
		<category><![CDATA[Fish Dishes]]></category>
		<category><![CDATA[French Chefs]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[Ginger Garlic]]></category>
		<category><![CDATA[Grain Dishes]]></category>
		<category><![CDATA[Lemon Zest]]></category>
		<category><![CDATA[Meat And Fish]]></category>
		<category><![CDATA[Mirepoix]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Seafood Chowder]]></category>
		<category><![CDATA[Tsp]]></category>
		<category><![CDATA[Veloute Sauce]]></category>
		<category><![CDATA[White Wine Sauce]]></category>

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		<description><![CDATA[White Wine Sauce Ready-to-Use
Have you thought about what you could do if you had a nice mirepoix stock prepared, and a well-made roux?  Here is a classic Veloute sauce already made from mirepoix and roux, roasted chicken stock and white wine by the well know chefs at More Than Gourmet.  It is creamy [...]]]></description>
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